Instructions: Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 20 to 30 minutes.

Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.

Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot.

When you are ready to serve the puree, heat over low heat, stirring constantly. Add the butter, Parmesan and goats cheese. Stir until incorporated and season with salt if necessary. Serve immediately.

This recipe yields 4 servings.

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